Carrot and Ginger Soup with Fromage Blanc and Cilantro Pesto

print

by Maggie Foard
from Goat Cheese
(Gibbs Smith, 2009)
Serves 6

For this carrot and ginger soup use organic carrots, if possible. Flavor-wise, they’re so superior to ordinary store-bought carrots. You can skip peeling them if the skins look nice and “appealing” after they’ve been scrubbed. When I make this soup, I feed all the carrot tops to the goats. Also, make sure to use the freshest ginger you can find for a bright flavor.—Maggie Foard

convert Ingredients
For the cilantro pesto
1 cup packed cilantro leaves
1 jalapeño, finely minced, and seeds discarded
1 clove garlic
1/4 cup toasted pumpkin seeds [toast 5 minutes at 325°F (160°C)]
2 tablespoons or so olive oil
1/4 teaspoon salt

For the carrot and ginger soup
2 tablespoons butter
2 tablespoons olive oil
1 very large onion, diced
8 cloves garlic, minced
3 to 4 tablespoon grated fresh ginger
3 pounds organic carrots, cut into chunks
3/4 teaspoon salt
6 cups chicken or vegetable stock, preferably homemade
One 5.5-ounce tub Harley Farm fromage blanc or some crumbled chèvre
Cilantro Pesto (above)

Want it? Click it.

Directions
Make the cilantro pesto
1. Place the cilantro, jalapeño, garlic, pumpkin seeds, olive oil and salt into the food processor or mini-chop and pulse until combined.

Make the carrot and ginger soup
1. Melt the butter and oil in a soup pot. Add the onion and cook slowly until soft; then add the garlic and ginger. Stir and cook another minute or so.

2. Add the carrots, salt and stock. Bring to a boil and then turn down and simmer for about 30 minutes.

3. Puree the carrot-ginger mixture with a hand blender or carefully mash the carrots until the soup is blended but not too smooth. Serve the carrot and ginger soup with a dollop of fromage blanc and a drizzle of the pesto.

Recipe © 2008 Maggie Foard. All rights reserved.